Other than Brewing > All Things Food
Anybody ever make cheese?
gmac:
Thanks Tom. I'll abandon this thread and jump on the one you sent.
Apparently making beer has lost it's challenge so it's time for a new obsession ;)
bo:
I've made ricotta and feta, with pretty good results. I've never tried a hard cheese, but would like too someday.
I will say that sometimes, even using the same procedure, I don't develop good curds and I can't understand why,
morticaixavier:
--- Quote from: bo on April 02, 2012, 09:28:23 AM ---I've made ricotta and feta, with pretty good results. I've never tried a hard cheese, but would like too someday.
I will say that sometimes, even using the same procedure, I don't develop good curds and I can't understand why,
--- End quote ---
do you use different brands of milk? ultrapasteurized milk will often have issues coagulating. Also, if i remember correctly, the level of calcium has an effect on coagulation.
I used to make paneer and ricotta on a regular basis (usign lemon juice, not proper ricotta) but I don't usually have time anymore. I used to make lasagna with homemade everything (noodles, cheese, sauce, veggies)
corkybstewart:
I was making a bunch of microwave mozzarella last year but haven't in a while. Here's a tip: don't even bother with rennet that's past its expiration date.
bo:
--- Quote from: morticaixavier on April 02, 2012, 09:31:05 AM ---
--- Quote from: bo on April 02, 2012, 09:28:23 AM ---I've made ricotta and feta, with pretty good results. I've never tried a hard cheese, but would like too someday.
I will say that sometimes, even using the same procedure, I don't develop good curds and I can't understand why,
--- End quote ---
do you use different brands of milk? ultrapasteurized milk will often have issues coagulating. Also, if i remember correctly, the level of calcium has an effect on coagulation.
I used to make paneer and ricotta on a regular basis (usign lemon juice, not proper ricotta) but I don't usually have time anymore. I used to make lasagna with homemade everything (noodles, cheese, sauce, veggies)
--- End quote ---
Yes, same brand and I'd add about an eighth of a teaspoon of calcium carbonate. It was always pasteurized milk.
I originally used some out of date rennet, but replaced it with new stuff. I'm not sure that helped much. It was like 1 out of 4 batches I dumped.
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